To combat the process of staling, we have to understand how temperature, moisture, and oxygen play a part in preventing the staling. A cooler temperature is associated with a slower process of staling. Lower moisture in or around the coffee bean is associated with a lower rate of staling. Furthermore, an absence of oxygen provides ample time for freshness.

My passion is our customer's reward as I strive to roast the perfect cup of coffee. Not only am I pursuing excellence, but I want to honor the hard work of the producer who has taken the extra step to produce amazing coffee. That is what drives us, and specialty coffee properly roasted is our reward.

I like to think of my morning ritual of drinking coffee as a trip through a travel magazine…I’m excited and curious to explore the depth and complexity of the cup. I do this by breaking down my experience into two categories: what I smell and what I taste.